1poundboneless skinless chicken thighscut into 1" pieces
1largered bell peppercut into 1/2" pieces
1poundbroccoli1-2 heads
1bunchgreen onionssliced into 2" lengths
1tbspminced ginger
2clovesgarlicminced
1canwater chesnutsdrained & rinsed
3/4cuptoasted unsalted cashews
Sauce:
1tbsptapioca starchor cornstarch
1/4cupcoconut aminosor soy sauce
1tbspfish sauce
1tbsprice vinegar
1tsptoasted sesame oil
1/2cuplow sodium chicken stock or broth
Instructions
Prep all the ingredients before you begin to cook. For the broccoli, cut the heads into evenly sized florets. Then peel the tough outer layer of the stem and thinly slice it.
As you cut the green onions, separate the dark green parts off to the side to add at the end of the cooking time. Then mix together all the ingredients for the sauce and set it aside.
Preheat a very large skillet, 15" works great, over high heat. When the pan is hot but not smoking, add 1 tablespoon of the avocado oil along with the chicken.
Cook stirring only as the chicken browns until it's just cooked, 3-4 minutes. Remove the chicken from the pan and set it aside.
Add the remaining tablespoon of oil to the pan with the bell pepper, broccoli florets and sliced stems, and the white parts of the green onion. Cook until the veggies are crisp tender, 5-6 minutes.
Then add the ginger and garlic, stir to combine and cook until fragrant, 2-3 minutes.
Finally add the sauce mixture along with the cooked chicken, water chesnuts, dark green parts of the green onion, and the cashews. Continue to cook over high heat, stirring constantly, until the sauce thickens and is thoroughly mixed in, about 30 seconds.
Season to taste with salt if needed and serve immediately.
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Notes
Store – place any leftovers into an airtight container and refrigerate for up to 5 days. The veggies will continue to get soggier with time. Also, I recommend keeping the cashews separate so they don't get soggy as well.